Author: Susan Herrmann Loomis
An easy, yummy way to make falafel. Serve with pita bread and your favorite tzatziki.
Author: Bette
Squeezing the tofu to get rid of as much water as possible primes it to soak up oil, spices, and, in a word, flavor.
Author: Chris Morocco
A dead ringer for a chocolate cream pie, only without the dairy.
Author: Siobhan Connally
Author: Rick Bayless
This needs to set up overnight, so start one day ahead.
This flourless chocolate-orange almond cake is bittersweet in the best way.
Author: Jennifer Parisi
Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin. Best of all, this airy alternative to...
Author: Shelley Wiseman
Author: Shelley Wiseman
Author: Ian Knauer
Author: Aglaia Kremezi
No one ever knows these are vegetarian. These also make great cocktail meatballs in a slow cooker with sweet and sour, Asian, or barbecue sauce.
Author: pho1962
An easy Braised Red Cabbage recipe
Author: Kate Ewald
Author: Ruth Cousineau
Author: Suzanne Goin
This recipe is adapted from a local tofu maker that frequents neighborhood farmers markets. It's vegetarian and vegan friendly and tastes great - even...
Author: SONANOVA
Author: Connie Barbara Schaeffer
Author: Wendy Popp
This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.
This vegetarian version of Mexican take-out taco salad contains crisp romaine and peppery arugula tossed in a creamy, intentionally zippy avocado-lime...
Author: Kathryne Taylor
Author: Melissa Hamilton
Author: Bon Appétit Test Kitchen
Author: Michael Romano
Author: Ursula Ferrigno
In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers; a little spicy nuttiness...
Author: Lauren Chattman
Author: Liza Schoenfein